Epiphany cake

8 servings




  • 150 gr almond powder 
  • 150 gr sugar
  • 4 eggs
  • 150 gr butter
  • 2 rolls of puff pastry
  • 1 bean


  • Preparation time: 15 min.
  • Preheat the oven to 200°.
  • Make sur the butter is at room temperature
  • Put 1 sheet of puff pastry in the baking tin and press it well. Pierce a few holes in the bottom.
  • Cut out a circle from the 2nd sheet of puff pastry to the size of the baking tin and put it aside for a while
  • Add the almond powder, sugar, butter and 3 eggs together and mix until smooth
  • Pour the almond mixture onto the puff pastry and hide the bean inside
  • Cover with the remaining sheet of puff pastry
  • Make a hole in the middle of the puff pastry to let the steam escape
  • Grease the puff pastry with egg yolk 
  • Bake for 25 minutes at 200 ° and then bake for 20 min at 175 °


  • For those who want a bit extra: add some rum to the almond mixture.
  • You can finish off the top of the puff pastry nicely by making patterns in it. Or make nice stars from the remaining puff pastry to put on top.